Method for vacuum cooking sterilization of rice dumplings

Abstract

A method for vacuum cooking sterilization of rice dumplings comprises the steps of first wrapping raw rice dumplings according to a conventional method. The method comprises a step a) of directly placing the raw rice dumplings in a food grade high-temperature resistant cooking bag, adding water bags and / or ice blocks wrapped by at least one food grade PE material, and according to the water amount required for cooking the rice dumplings thoroughly, ensuring that no redundant water remains in a vacuum bag; a step b) of vacuumizing the high-temperature resistant cooking bag in which the rice dumplings and the water bags and / or the ice blocks are placed well, placing the vacuumized high-temperature resistant cooking bag in a spraying type sterilization furnace for cooking and sterilization; a step c) of: after placing the high-temperature resistant cooking bag in the sterilization furnace for temperature rise and pressurization, causing the water bags in the high-temperature resistant cooking bag and / or water resulting from the ice blocks are / is subjected to heating and pressurization, so that the water bags fracture, water rapidly boils under the vacuum conditions to produce water mist and the rice dumplings can be cooked thoroughly through enough water, and producing vacuum products by adjusting sterilization temperature and time according to requirements of expiration date.

Description

Technical field [0001] The invention relates to a vacuum cooking and sterilizing method for zongzi, in particular to a one-time vacuum cooking and sterilizing method, and belongs to the technical field of food cooking. Background technique [0002] Zongzi is a traditional food in the south of the Yangtze River, especially during the Dragon Boat Festival or Spring Festival. Many elderly families have their own habit of wrapping and eating zongzi. For the younger generation, although they rarely wrap their own zongzi, they can only be bought from the market because they are convenient to eat and taste good. However, because the zongzi is wrapped in a pot, especially after being steamed in a pressure cooker, it can be eaten, so as a food, there will be a certain shelf life. The shelf life of regular fresh zongzi will vary according to the season and temperature. From December to In February, the shelf life is 7 days; March to May and October to November are 5 days; the remaining mo...

AI Technical Summary

Problems solved by technology

The first step of the vacuum cooking process of the above-mentioned zongzi is to put the wrapped raw zongzi in a pressure cooker for steaming, and then vacuum pack it a second time, which will cause the taste of the zongzi to change, and some seasonings will be lost after cooking, not only that , one-time cooking will produce a large amount of cooking sewage, which will pollute the environment and increase the safety risk of eating zongzi